How to Prepare Martha Stewart’s Creamy Deviled Eggs

Introduction

Martha Stewart’s Creamy Deviled Eggs are a timeless classic known for their silky-smooth filling and perfectly balanced flavor.
Simple yet elegant, these deviled eggs are ideal for holidays, parties, picnics, or anytime you want a refined appetizer
that never goes out of style. The secret lies in careful preparation, high-quality ingredients, and a creamy texture
that melts in your mouth.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise (full-fat recommended)
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar or fresh lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste
• Paprika, for garnish
• Optional: finely chopped chives or parsley for garnish

Instructions

1. Cook the Eggs: Place the eggs in a single layer in a saucepan and cover with cold water by about
   1 inch. Bring to a full boil, then remove from heat, cover, and let sit for 10–12 minutes.
2. Cool and Peel: Transfer the eggs to an ice-water bath and allow them to cool completely.
   Gently peel the shells and pat the eggs dry.
3. Prepare the Yolks: Slice the eggs lengthwise. Remove the yolks and place them in a bowl.
   Arrange the egg whites on a serving platter.
4. Make the Filling: Mash the yolks until fine. Add mayonnaise, Dijon mustard, vinegar (or lemon juice),
   salt, and pepper. Mix until smooth and creamy.
5. Fill the Egg Whites: Spoon or pipe the yolk mixture evenly into the egg white halves.
6. Garnish and Serve: Sprinkle lightly with paprika and garnish with fresh herbs if desired.
   Chill briefly before serving.

Description

These creamy deviled eggs feature a smooth, velvety filling with a gentle tang from Dijon mustard and vinegar.
The mayonnaise adds richness without overpowering the eggs, while the paprika provides a classic finishing touch.
Elegant yet comforting, they remain a favorite appetizer for all occasions.

Tips for Best Results

• Use slightly older eggs for easier peeling.
• Mash the yolks thoroughly to avoid lumps.
• For extra-smooth filling, press the yolks through a fine sieve or blend briefly.
• Chill the eggs for at least 20 minutes before serving to enhance flavor.
• Use a piping bag for a neat, professional presentation.

Corrections & Common Mistakes

• Overcooking eggs can cause dry yolks and discoloration—follow the timing carefully.
• Skipping the ice bath makes peeling more difficult.
• Adding too much mustard or vinegar can overpower the flavor—add gradually.
• Under-seasoning results in bland deviled eggs; taste and adjust seasoning.

Enjoy

Serve Martha Stewart’s Creamy Deviled Eggs chilled and fresh for the best taste and texture.
Perfect for gatherings both casual and elegant, these deviled eggs are sure to disappear quickly—consider making extra!